Fairytale & Recipe: Zucchini Al Forno

 Hello blogereers!!

Today, we are going to talk about zucchini. THAAAAAAT'S RIGHT!! ZUCCHINI!!

How many of you like zucchini? RAISE YOUR HAAAAAND!! ((*counts*)) One... Two ... Three --Wow!! Looks like we all like zucchini!! 


da lessON por tu deh iss... sssuuKEEneey..... HAH?? ssuukeenee... HAH?? I SEDD DAT!!! DAS WHAD EYE-SEDD!! ZU- CCHI- NI!! ....  8^p 


Zucchini is a summer squash that varies in color (green, yellow, light green)

and is also dubbed (in certain countries) "courgette". Isn't that interesting? This squash is treated as a vegetable, however, it is really an immature fruit--since it is the "swollen ovary of the female zucchini flower" (wikipedia).You can find this flower at the end of every emergent zucchini--or as a garnish for dishes.

That very flower, bright and yellow and beautiful, is a very popular appetizer here in Europe, breaded and fried!! Yep!! You heard right!! It is first breaded and fried to golded-crispy yumminess!! Take a look!!

MMMMMMMMMMmmmmmmmmmm!!!! This is DELICIOUS!!

But guess WHAT?? I AIN'T HERE TA TALK TA Y'ALL 'BOUT FRIED ZUCCHIES!!

GOTCHYA!! I had you all fooled, didn't I?! HA!!

Nope, Nope, Nope!! Today, I am here to talk to you all about a recipe... A recipe,

that, here in Italy is a common dish. Almost like veggie lasagne, you could say, or a casserole...

ZUCCHINE AL FORNO!! Baked zucchini. In Italian, there is no word that translates precisely

"to bake", instead, they say "oven-ed". This recipe is easy, delicious, and quick.

You can substitute prosciutto (cured ham) for (cooked) bacon or turkey slices, if you like. Perhpas

even a dollop of sour cream would be nice as well... Mmmm... Gotta try that for next time!!

ENJOY!!

*Note: Peel and slice the zucchini as you go along, as you may not need all of the zucchini--and it is also dependent on how large your casserole dish is as well. 

Ingredients:

6-7 Zucchini, peeled and thinly sliced lengthwise

8-10 slices of prosciutto or turkey (if you use bacon, you need to cook it first--and you need more... like double)

1 1/2 cups Mozzarella cheese, sliced in thin discs (shredded works, too, but fresh is better)

1/2 cup Bread Crumbs

3/4 cup Parmesan

3/4 cup Olive Oil

Salt and Pepper to taste

Directions:

Preheat Oven to 350°F.

1. Coat baking/casserole dish with olive oil. Situate the zucchini slices in the baking dish, careful not to overlap them. Season with salt and parmesan (and pepper, if desired). Layer the mozzarella slices on top. Blanket the mozzarella with the prosciutto (or meat of your choice).

2. Layer again with zucchini slices entirely (always careful in not overlapping). Mix remaining parmesan and bread crumbs and sprinkle on top (for the crust). You may not need all of it. Drizzle olive oil on top and place in oven. 

3. Bake for 20 minutes or until crust is golden-brown.

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Well folks, that's how you cook "Zucchine Al Forno". If you have left-over parmesan and bread crumbs--and you have broth powder sitting in your pantry and an egg in your fridge, you can make "wannabe fried zucchini"... DON'T LAUGH!! That's really what I call it!! You know... Like "wannabe crab"... fine.. FINE!!

"imitation"... .....  "imita...imitat....WANNABE!!! WANNABE WANNABE WANNABE!!

It's stronger than me... I can't help it... Wannabe reminds me so much of my past...

My adolescence.... Why? THAT'S PERSONAL INFO!!!

.....but since we are on the subject, I'll share just a bit about me... It reminds me of my past because--

well....

because....

um.....  eeeem......

don't laugh... okay?

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 ...............is anybody there?? hello?? hellooooooooo?? are you still here??... oh!! THANK GOODNESS... I thought you guys left-- whew!! Yes, I was a spice girl... I changed from "Baby" to "Sporty" to "Posh" within two years... Seriously... SPICE PRIDE, BABY!! See--"spice" I was destined to be a home cook extraordinaire!!

With that said... I will continue with my recipe... 

Now, I have no precise measurements since I do it by taste--which means that YOU can do it by taste, too--whatever you prefer--add in salt, broth powder--season all--sage--whatever you like!!

But here's what I do....

 Ingredients:

2 or 3 zucchini, quartered and halved (each zucchini should give you 8 pieces/sticks)

1/2 cup parmesan

1/2 cup bread crumbs

3 tablespoons (or less) broth powder

1 egg white

Olive Oil

Directions:

Preheat Oven to 375°F

1. Mix the parmesan, bread crumbs and broth powder together. If you want to use less or more broth powder- adjust it to your tastes--so add in the powder tablespoon at a time. 

2. Dip the zucchini sticks in the egg white and coat in the bread-parmesan mix. Place on a cookie sheet that is covered with parchment paper. Drizzle olive oil on top of zucchini.

3. Place in oven and bake for about 15 minutes or until crust is golden-brown and crispy.

*Note: I won't disconnect your internet or blow up your microwave if you chose to slice zucchini "coins/medallions" instead of "sticks"... Just in case you were worried about that... You can also serve with marinara sauce or ranch dressing. I usually eat this as a side to meat dishes. I haven't tried using panko yet, but I am willing to give it a try... If anyone tries it before me--let me know how it turns out!!

ENJOY!!